Winery Dona NizaArinto
White wine
In the mouth this white wine is a .
This wine generally goes well with pork, lean fish or shellfish.
Taste structure of the Arinto from the Winery Dona Niza
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Arinto of Winery Dona Niza in the region of Algarve is a .
Food and wine pairings with Arinto
Pairings that work perfectly with Arinto
Original food and wine pairings with Arinto
The Arinto of Winery Dona Niza matches generally quite well with dishes of pasta, pork or shellfish such as recipes of pasta with mushroom sauce, pigeon with bacon and mushrooms or flambéed prawns.
Details and technical informations about Winery Dona Niza's Arinto.
Discover the grape variety: Cabernet-Carbon
An interspecific cross between Cabernet Sauvignon and Bronner made in 1983 by Norbert Becker of the Freiburg Research Institute in Germany. It can be found in Germany, the Netherlands, Belgium, Switzerland, Italy, Romania, ... little known in France.
Last vintages of this wine
The best vintages of Arinto from Winery Dona Niza are 0
Informations about the Winery Dona Niza
The Winery Dona Niza is one of of the world's greatest estates. It offers 2 wines for sale in the of Algarve to come and discover on site or to buy online.
The wine region of Algarve
Algarve ('the Algarve' to most English speakers) is the southernmost wine region of Portugal, and the far southwestern corner of the Iberian Peninsula. It is more widely known for its beaches and thriving tourist industry than its wines. Although a small quantity of fresh-styled white wines are made here, the wines of the Algarve are predominantly red, and made from classic Portuguese varieties like Castelão and Touriga Nacional, as well as more international varieties like Syrah. The region's wines are produced largely by a by a small number of upscale co-operatives, although the fashion for independent producers is catching on quickly.
The word of the wine: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
